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Honeynut Squash, Avocado, and Sprout Veggie Bowl
Recipe Intro From foodyfirst

This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every Sunday!

Have you tried honeynut squash yet? It looks like a micro sized butternut squash, has very thin skin (no need to peel!), it’s loaded with beta-carotene, silky smooth, super sweet, and also. MINI = CUTE. This bowl has a whole roasted half of a honey nut squash + lentil and broccoli sprouts + roasted chickpeas + radishes + avo + fresh herbs and romaine! -@foodyfirst


Prep time 20mins
Cook time 50mins
Yield: Serves or Makes 2 servings
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  • 1 honey nut squash
  • 1 (15 ounce) can drained chickpeas
  • 1 radish
  • 3 romaine lettuce leaves
  • 1 avocado
  • 1/2 cups lentil sprouts (or any sprout)
  • 1 lemon
  • 3 tablespoons olive oil
  • pinch salt
  • pinch pepper


  • Step 1

    Preheat oven to 425F. Cut the honey nut squash in half. De-seed, drizzle each half with a bit of olive oil (1/2 Tbs each) and a pinch of salt and pepper. Place face down on baking tray and bake for 30min.

  • Step 2

    Drain and rinse chickpeas. Pat dry with a paper towel. Place on a baking tray and bake in oven with squash for 25 minutes.

  • Step 3

    While squash and chickpeas are baking, slice radish thinly, shred romaine lettuce, and slice avocado.

  • Step 4

    Once squash is tender and chickpeas are crispy, assemble bowl with other ingredients. Add half a squash and half an avocado to each bowl.

  • Step 5

    Squeeze half a lemon over each bowl and drizzle with olive oil and a pinch of salt and pepper.

  • Step 6